Ant on the tree, also known as minced meat vermicelli, is one of the traditional famous dishes in Sichuan Province and Chongqing City. It is named after the vermicelli is covered with minced meat, which looks like ants crawling on branches. There is no doubt about the specific history of this dish. But this dish is very common in Sichuan and Chongqing.

This dish has always been delicious, but it is particularly greasy when going out to eat. It feels really delicious. Share it with my friends.

Spicy minced meat vermicelli

condiments

0/00g vermicelli/kloc, 50g minced meat.

condiments

Appropriate amount of red pepper oil, salt, Jiang Mo, minced garlic, chopped green onion, lobster sauce, cooking wine, sugar, soy sauce and broth.

step

1. Soak dried vermicelli in cold water;

2. Prepare other raw materials: add a little salt to minced meat and mix well with soy sauce and cooking wine; Cut ginger, garlic and onion into fine powder, and cut lobster sauce into fine powder;

3. Add Chili oil to the pot, add ginger, onion and garlic, and stir-fry lobster sauce;

4. Stir-fry for fragrance, add minced meat and stir-fry together;

5. Until the minced meat is stir-fried and discolored;

6. Add an appropriate amount of broth or water, and then add some seasonings such as soy sauce, sugar, salt and pepper;

7. After boiling, add soft vermicelli and stir fry together, then cover the pot and cook for one minute;

8. After the lid is opened, the juice is collected by fire;

9. Sprinkle some shallots after cooking;

skill

1. Prepare in advance: vermicelli is soft; Cutting ginger, garlic, onion and fermented soybean into fine powder; Marinate minced meat with salt, cooking wine and soy sauce;

2. Stir-fry ginger, onion, garlic, lobster sauce and other seasonings with red pepper oil (remember that only half of the onion is needed at this time), stir-fry the fragrance, then add the marinated minced meat and stir-fry until it changes color;

3. After the minced meat changes color, add an appropriate amount of broth (if not, only water can be added, and then seasoning such as salt, soy sauce and pepper can be added to make a thick broth;

4. Add the soaked vermicelli, cover it and cook it, so that the vermicelli can fully absorb the umami flavor of the broth;

5. Open the lid and collect the juice on the fire. Pay attention to leave some juice properly, because fans will continue to absorb soup to avoid being too dry when serving;

6. Put it in a bowl and sprinkle the other half of the shallots on the surface;